- JUST BLOOMED TODAY
- GARDEN UPDATE
- GARDEN GIGGLE
- GARDEN GOODIES~SHARE OUR GARDEN RECIPE#0068 SUMMER STRAWBERRY RHUBARB CRUMBLE
In the late 70's today, not too hot and very little wind to speak of. Mulberries are getting riper farther down the tree where we will be able to reach them.
Worked on my juniper with the blight problem. After spraying it and letting it dry, I attacked it with the shears and cut off the browned areas so I can tell if the fungicide is working, or whether we need to give it another go.
Really a landmark thing we did today. We have a lovely scented geranium named Elise who has been with us for about 20 years indoors. We got her in Cambria at a wonderful little shop called Heart's Ease. She has flourished although she desperately needed to be repotted. I was afraid to even attempt it since her stems and branches are all intertwined with my curtains and windowsill; She is massive but the dirt was so compacted it was like a brick and I have no idea how she thrived in all that. But we did replant her very carefully today, cutting away the old pot and easing her into the new one, all the while holding her at arms length because of the long branches which were attached. Then we added Miracle Gro potting soil and some lovely manure tea, so she would hopefully not get shocky. I really hope we did it right, as it would break my heart to see her die. Big undertaking, though and very stressful as we struggled to maintain the intertwined branches and stems in the window. Hopefully this will give her roots a chance to branch out. We're crossing fingers.
Strawberries and rhubarb all but scream summer. Just add some lemonade and you'll be totally over the top with warm weather food.
We combined the best elements of strawberry-rhubarb pie and lemonade into one luscious and easy-to-bake treat perfect for eating outdoors. The result is one part pie, one part fruit crumble. Wonderful on its own, but also good with vanilla ice cream.
SUMMER STRAWBERRY-RHUBARB CRUMBLE
Start to finish: 1 hour
1 sheet frozen puff pastry, thawed (each 17.3-ounce package contains 2 sheets)
2 pounds fresh strawberries, hulled and halved
1 pound fresh rhubarb, cut into 1-inch pieces
1/2 cup plus 1 tablespoon sugar, divided
Pinch of salt
Juice of 2 lemons
1/2 cup cornstarch
Heat the oven to 400 F. Coat a 9-by-9-inch baking pan with cooking spray.
On a lightly floured surface, roll out the thawed sheet of puff pastry to 9-by-9-inches. Set aside.
In a large saucepan over medium-high, combine the strawberries, rhubarb, 1/2 cup of the sugar and the pinch of salt. Heat, stirring gently now and then, until the fruit is tender and bubbling, about 7 to 8 minutes.
In a small bowl, combine the lemon juice and cornstarch. Stir into the simmering fruit. Simmer, stirring constantly, until thickened, about 1 minute.
Spoon the mixture into the prepared pan. Place the prepared pastry over the top, then sprinkle with the remaining 1 tablespoon of sugar. Using a paring knife, slice a couple of vent holes in the pastry. Bake for 25 to 30 minutes, or until the pastry is golden brown. Spoon into bowls and serve warm or at room temperature.
Nutrition information per serving (values are rounded to the nearest whole number): 150 calories; 15 calories from fat (10 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 36 g carbohydrate; 2 g protein; 4 g fiber; 60 mg sodium.